Abstract
The effect of service quality elements that change with the epidemic on the fear of the epidemic and fear of covid 19 on hotel preferences has been examined in the study. Data were collected from 404 participants. According exploratory factor analysis results three main dimensions are determined namely contact, contagion and food & service. The model was tested using the structural equation model. As a result of the SEM analysis, participants attach great importance to the contagion dimension. No significant relationship was found between the hotel preference elements, contact and food-service, and the fear of Covid-19. Another important finding of the study is that fear of Covid-19 has a negative and significant effect on hotel preference intention.
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